Description
A delightful appetizer or side dish featuring roasted sweet potato rounds topped with creamy goat cheese, tart dried cranberries, and crunchy honey-glazed pecans.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 4 ounces goat cheese, crumbled
- 1/4 cup dried cranberries
- 1/2 cup pecans
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- 1 tablespoon balsamic glaze (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss sweet potato rounds with olive oil, salt, pepper, and smoked paprika. Arrange in a single layer on the baking sheet.
- Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- While potatoes roast, heat a small skillet over medium heat. Toast pecans for 2-3 minutes, then drizzle with honey and stir until coated and fragrant. Remove from heat.
- Arrange roasted sweet potato rounds on a serving platter. Top each with crumbled goat cheese, dried cranberries, and honey-glazed pecans.
- Garnish with fresh thyme and drizzle with balsamic glaze if desired. Serve warm.
Notes
You can customize the seasonings to taste.